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Baba Gannouj (Joel Rapp)

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Appetizer Vegetarian


  • 6 lg Eggplants
  • 2 Lemons, juiced
  • 2 tb Tahini
  • Salt
  • 1 lg Garlic clove
  • 1/4 c Chopped parsley, fresh
  • 2 tb Olive oil


Cook eggplants whole on all sides, turning as necessary till they are soft throughout & the skin is charred. Set aside to cool for 1 hour.
Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste.
Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top.
Joel Rapp, "Mother Earth's Vegetarian Feasts" Posted to MM-Recipes Digest V3 #305
Date: Wed, 6 Nov 1996 23:46:18 -0500